Wild Mushroom Gougere
Wild Mushroom Gougere is an moderately easy dinner. Made with 1 oz. dried polish cepes or porcini, 1 1/4 c. water, 1/4 lb. sweet butter, 1 c. all-purpose flour and 8 oz. swiss cheese, chopped, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
Boil mushrooms for 10 minutes, reserve mushrooms and add butter to water used for cooking mushrooms.
When butter melts, add flour and mix until ball forms off the heat.
Add eggs, one at a time and beat well after each egg.
Mix in cheese and reserved chopped mushrooms.
Place on cookie sheet in two thin loaves and bake in 400Β° oven for 35 to 45 minutes.
Serve hot or room temperature, sliced.
Omit mushrooms entirely for traditional gougere.
π· Perfect Pairings
Complete your meal with these
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